Wine

Characteristics

The trademark always found on bottles of Chianti Classico is the Black rooster, historic symbol of the Chianti Military League and among other things depicted by famous artist Giorgio Vasari on the ceiling of the Salone dei Cinquecento at Palazzo Vecchio in Florence.

The rules for the production of Chianti Classico wine provide for a minimum ratio of 80% for Sangiovese, the typical red variety of the zone. Along with the Sangiovese, other red grapes of the area can be used in a maximum percentage of 20%. These grapes include natives like Canaiolo and Colorino as well as “international” varieties like Cabernet Sauvignon and Merlot, all recommended and/or authorized for the production zone.

Tasting

To enjoy Chianti Classico best the bottle should be opened a few hours beforehand to let the wine breathe and release all its aromas.

Ideal serving temperature is 16° to 18°C (61° to 65° F); if warmer the sense of alcoholic strength might cover up its fragrances and if cooler the acidity might be sensed as higher than its real value.

It is also important, whatever the pairing, to choose the right glass: to valorize Chianti Classico it should be served in a tulip glass, with a slightly tapered mouth, to exalt its bouquet.

Pairings

The great versatility of Chianti Classico makes it possible to pair this wine with a great variety of foods. And while traditional Tuscan recipes have always been enhanced by a “nice glass” of Chianti Classico, through the years it has also proved a winning choice with many international cuisines.

Excellent with grilled meats, game and wildfowl, roasts, braised meats and aged cheeses, Chianti Classico also passes with flying colors in quite unusual combinations, for instance with very spicy ethnic dishes such as the Chinese and Indian as well as with the Japanese sushi that has by now become standard fare.

Annata

Riserva

Gran Selezione

White meats

Grilled meats

Roasts, stews, braised meats

Game, wildfowl

Soups

Cheeses

Sushi

Ethnic dishes

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